Homemade Strawberry Syrup
1 standard portion
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 cups strawberries (10 oz)
- 1/2 cup granulated white sugar (100 grams)
- 1 tablespoon lemon juice (15 ml)
- 1/2 cup water (120 ml)
- 2 teaspoon cornstarch (mixed with 1/4 cup water)
Method
- Rinse the strawberries and chop off the stem from the top. Dice them into quarters or halves and place them in a pan on medium heat.
- Add sugar, lemon juice and 1/2 cup water to the pan.
- Let it all come to a boil and then let the syrup simmer on medium heat for 10-12 minutes until strawberries are very soft.
- Then mix 2 teaspoons of cornstarch with 1/4 cup water, stir and add to the pan.Β Let the syrup simmer on low-medium for 6-7 minutes.
- Once it thickens up a little, remove pan from heat and let the syrup cool down.
- Store in an airtight containers and keep it refrigerated. Use this homemade strawberry syrup as a topping on pancakes, yogurt!